Gamba, Garbanzo & Romesco PaellaParis Madrid Grocery is open Labor Day, Monday September 6, from 10 AM – 6 PM.  We’re fully stocked up with paella ingredients, cured meats and cheeses for picnics, as well as a new shipment of French specialties.  See below for details.  See recipe below for this fantastic paella!

padron pepperSeptember is harvest season for all kinds of great produce. With the abundance of Padrón Peppers right now, the price has dropped!  A 1/3 pound serving, ample for two people is now just $4.16.  If you haven’t enjoyed these tasty peppers yet, give them a try.   To prepare, simply sauté in Spanish olive oil, turning until each side is blistered.  Remove from the heat, toss with coarse sea salt and serve as a healthy snack or tapas.

Induction paella pansPaella Pans for Induction Cooking:  Have you noticed the cool evenings and how early it’s getting dark now?  Cooking paella indoors will be our new normal for the next few months.  It’s fortunate that our long-awaited order of paella pans for induction cooking has finally arrived. Traditional paella pans have a slightly concave shape and thus don’t work on an induction stove.  These new pans are the answer, and are made of stainless steel so they are as durable as the stove.   We have 32 cm (5 servings), 36 cm (7 servings) and 40 cm (9 servings) available.

saint Jacques cow milk cheeseSaint Jacques Fermier cow’s milk cheese NEW! Produced by Ferme de la Tremblaye, located about an hour southwest of Paris, this tiny farm tends 150 cows and 350 goats.  All of their cheeses are made on the farm with their own milk, ripened and aged on-site. Saint Jacques is a soft-ripened, pasteurized cow milk cheese, similiar to a Brie. A bloomy-rind cheese, the flavor overall is mild and sweet, with a fresh creaminess.  The finish has a hint of earthy-mushroom flavor.  The farm is certified biodynamic and is also full circle in its energy requirements, self-sustaining for the farm’s needs but also providing electricity for 600 houses in the village of La Boissiere Ecole.

French pate springtimeFrench products arrive:  Our shelves are full again with both sweet and savory products.  Highlights include:
The full range of Délices du Luberon tapenades including eggplant, artichoke, red pepper or olive.  Great for parties or picnics.,
Amora mustard is back in stock (large jars), Henaff and Rougie pâtes in jars, Pereux Griottines (cherries in kirsch), Teisseire flavored syrups to make customs beverages.
In the sweet category, Oui Love It gluten free Madeleines arrived, Nougat de Montélimar, Calissons, Favols Jams, Stoptou black licorice,
GriottinesCookies:  Prince chocolats, Gavottes, palets and galette butter cookies, butter cookies with chocolate, Pink Fossier biscuits and pates de fruits.
Francine wheat flour, all purpose T-45.

Fermin Iberico Bellota SolomilloSpanish products restocked:    We’ve had a big week of restocking and now have these products in stock:
Fermin uncured (frozen) Iberico de Bellota meats – Choose from Solomillo, Pluma, Secreto and Carrilleras (pork cheeks).
Torres brand potato chips in plain, smoked paprika, and black truffle flavors.
Judión de León (large dried white beans)
Gazpacho & SalmorejoCola Cao
Ñora peppers, whole and crushed
Gazpacho in jars
Cured meats and cheeses

BarrialtoBarralta Aranzá Blanco, Sanlucar 2019 ($29.99) Made from 100% Palomino grapes from 60+ year old vines, fermented spontaneously with native yeasts.   Aged for two months on lees in old Manzanilla sherry casks and six further months in stainless steel.  This natural, terruño-driven white wine from the Jerez region is unfortified, made in a micro-winery located in a converted historic tavern in Sanlúcar’s Barrio Alto sub-zone.  An incredibly aromatic wine, (it is not a sherry) it offers up pungent briny notes from the Manzanilla casks.  On the palate, flavors of almonds, walnuts and green olive evolve with air.  Balanced, velvety, elegant and complex with low alcohol (12.5%), the impressive, 2-minute finish is delightful and satisfying.  Unfined, lightly filtered with paper and with minimal sulfur added at bottling, this is a vegan wine.  1750 bottles produced.

FenouilletDomaine de Fenouillet, Ventoux 2019 ($15.99)  This impeccable estate has been winning awards for their wines since 1902.  In a spectacular location near Mount Ventoux and the Dentelles de Montmirail, the vineyards are certified organic, and farmed biodynamically.  The grapes are fermented spontaneously with native yeast and aged 18 months in concrete vats.  Unfined with just 40-50 mg/l of sulfur added at bottling, it is 75% Grenache, 20% Syrah, 5% Carignan.  This rich and balanced red offers up subtle red cherry with earth hints.  The grapes are grown on flint soils, which delivers minerality.  Bright acidity keeps the wine bright and fresh with hints of spice on the palate.  This tasty red is a great value!

Mas de Volques “Esus”, Nimes 2017  ($14.99)  A blend of 45% Syrah, 30% Grenache, 15% Carignan, 10% Cinsault aged for a short time in oak.  From a vineyard in the south of France, this is a big, hearty wine for a relatively small price. Reminiscent of a Chateauneuf-du-Pape with its structure and grip, it offers up fruit notes of raspberry and  black cherry.  Great  with burgers, tacos, or meat off the grill.

GARBANZO AND GAMBA PAELLA  From The Spanish Table cookbook by Steve Winston

The texture of the garbanzos contrasts interestingly with the rice and the prawn-romesco combination is a flavor right out of Tarragona.  Servse 8

¼  cup   Olive Oil
6 cloves Garlic, sliced
1 large can Clam juice, or Aneto Fish broth
Pinch saffron
4 Small, dried, red guindilla or Nora peppers (optional)
2 pounds Prawns
2 cups Cooked garbanzos
2 cups Uncooked bomba rice
1 cup Matiz Romesco sauce
Salt to taste (remember that the clam juice is already salty)

Cook garlic slices in olive oil in a 17 inch, 42cm pan until they start to brown.
Add clam juice and saffron.
Allow this to simmer until liquid is suffused with color from saffron.
Add peppers and prawn and bring to a boil.
Add rice and return to a boil.
Stir in the romesco and salt and simmer until rice is done (20 minutes) adding additional liquid if needed.